Table of Contents

Exclusive Summary ..................................................................................... 2

Business Overview ...................................................................................... 3
Industry, Market and Competitor Analysis .................................................. 4
Industry Analysis ...................................................................................... 4
Market Analysis ........................................................................................ 7
Competitor Analysis .................................................................................. 9
Product Plan ............................................................................................. 10
General Introduction ............................................................................... 10
Feature ................................................................................................. 10
User Journey Map ................................................................................... 15
Uniqueness ............................................................................................ 15
Benefits Delivered................................................................................... 16
Operation Plan .......................................................................................... 16
Location ................................................................................................ 17
Quality Control ....................................................................................... 17
Supply Chain Management ....................................................................... 18

Marketing Plan .......................................................................................... 19

Market Positioning .................................................................................. 19
4P Strategy ........................................................................................... 20
Financial Plan ............................................................................................ 23
Revenue................................................................................................ 23
Cost Structure........................................................................................ 24
References ................................................................................................ 25
Appendix 1 Poster
Appendix 2 Details of Quality Control
Appendix 3 Questionnaire Analysis

1
 2

EXCLUSIVE SUMMARY

I-Food, which is named after ‘Intelligent food’ is committed to providing 24h

relentless food to those toiling white-collar workers using a vending machine
integrated with microwave. We aimed to create a new repast mode, serving those
who have an irregular diet habit and miss the normal mealtime in company’s canteen.

As the tendency that the white-collar workers become the main urban population,
their working stress is also to be concerned wisely. Therefore, the relevant diet
problem has got our great attention. Though the competition pressure of the related
market is quite high, we still believe that whether comparing to the canteen where
the benefits cannot reach everyone, or the unhealthy takeaway, I-Food has its unique
competitive advantages.

We will first describe the business overview, the industry and market analysis, and
later, the details of our product. Then, focus on the operation plan including location
selection and supply chain. Moreover, the marketing plan and the finance plan will
be stated.
 3

BUSINESS OVERVIEW

What is our concept?

I-Food focuses on white-collar workers aged 20 to 40 and always have irregular lunch
due to working pressure. Using 24h lunch vending machines located downstairs in
commercial buildings and online ordering applet, I-Food provides a variety of lunches,
including rice, noodles, dumplings, wonton and snacks. Because heating, water
injection, transportation, storage and food delivery are automated processes in the
vending machine, I-Food can save a lot of time. Additionally, because vending
machines include microwaves and water dispensers, I-Food's lunches are steaming
and delicious.

What is our mission?

I-Food's mission is to provide white-collar workers with a convenient, fast, delicious,

and healthy lunch option through the lunch vending machines and online ordering
applet. To solve the problem of young white-collar workers having to solve lunch
quickly, automated vending machines and applet’s reservation services are provided.
Also, since young white-collar workers have high requirements for delicacy and health,
we offer a series of steaming lunches to cater to their tastes. In addition, young white
collars are also price-sensitive, so we offer lunches at different prices according to
their willingness to pay.

What is our vision?

I-Food’s vision is to have our machines cover all the start-up office buildings and
providing a hot meal for every employee in need.
 4

INDUSTRY, MARKET AND COMPETITOR

ANALYSIS

Industry Analysis

General Industry Trend

“I-Food” operates in the retail industry, particularly in the “fresh food vending
machine” industry. According to the data in Figure1, in terms of the equipment
ownership, since 2011, the trend of the number of self-service vending machines in
China grown more than 30%. In 2020, the number in China reached 2.3 million.
Additionally, Figure2 illustrates that the market size of vending machine industry is
still increasing.

Statistics and Forecast of Self- The Market Size of Vending

service Vending Machine Stock Machine From 2013 to 2018
Growth in China from 2011 to (Unit: 100 million yuan, %)
2020 (Unit: 10,000 units, %)
200 100.00%
400 400.00%
100 50.00%
200 200.00%
0 0.00% 0 0.00%
2013
2014
2015
2016
2017
2018
2019
2020

Ownership Market Size Growth

(Source: Foresight Industrial Research Institute)

The global vending machine market maintains a relatively slow growth, among which
Japan is the most developed country in the vending field. Japan has a market stock
of more than 5 million units and an annual sales volume of more than 60 billion US
dollars, with an average of one vending machine for every 25 people. However,
China's per capita self-vending machine ownership is 5,000 per person, which shows
that China has a large space for growth. Especially, Figure3 demonstrates that the
food subsidized vending machines only account for 6% of the whole industry, which
shows that there is a huge development potential for food vending machines.
 5

(Source: Foresight Industrial Research Institute)

Pest Model Analysis:

Starting from the PEST model, we analyse the influence of politics, economic, social
behaviour and technology to the industry.

Conclusion: The retail industry is booming in China, with support and needs from
the government and society. To better respond to the habits and preference of
consumers, players in the industry should constantly adapt and innovate in terms of
health, flavour and convenience of food, by making use of technology.
 6

Five Forces Analysis

In addition to PEST model, Porter's five forces model can be used to analyse the
five factors that determine the scale and degree of competition in the vending
machine industry, thus designing I-Food's strategic decisions.

In conclusion, the results from analysis by Five Forces are not attractive to us, but
these can be changed because of our competitive advantages. Thus, the whole
industry trend is still very positive. The following are our advantages and solutions
for Five Forces.

The Results from Five Forces

Our Advantage and Solutions
Analysis
• Specializing in instant fresh lunch vending
machines;
High rivalry
• Select the market with great development
potential.
 7

• The cost is much lower since a small number

of labour and less land resources are needed;

High Substitutes Threat • Offer a wide variety of instant hot fresh food,
which has more variety of fresh food than
convenience stores and faster than takeout.

Low New Entrants’ threat N/A

• Design our own patent and choose several
High Bargaining Power of alternative factories in advance to weaken
Supplier the bargaining power.

• Design different price gradients to cater to

High Bargaining Power of Buyers the price sensitivity of white-collar workers.

Market Analysis

Consumer Analysis

According to our field visit in Ningbo Entrepreneurship Incubation Park, we divided

our consumers into three age groups:

Age: 20-40 years old （Target Customer）

Occupation: Junior white-collar

Age: 40-50 years old
Occupation: Manager
Age: 50-60 years old
Occupation: Partner

Note: Specific market positioning and target customers will be explained in the marketing
plan part.

Market Potential

• Primary Potential:
 8

=Number of Target Customer1×Daily Consumption Ratio2×Price3×Working Days4

= (8,710,000-1,114,000) ×20×3%×￥25×250

=￥28,485,000,000

• Secondary Potential：

An Office Building in CBD (Take Ningbo for example)

=Number of Target Customer5×Daily Consumption Ratio×Price×Working Days

=1800×3%×￥25×250

=￥270,000

All Office Buildings in CBD (Take Ningbo for example)

=Target Customer × Daily Consumption Ratio ×Price × Working Days × Number of

Office Building
=1800×3%×￥25×250×38

=￥10,260,000

The Whole City6 (Take Ningbo for example)

=1800×3%×￥25×250×38×26

=￥20,520,000

Conclusion: After a rough estimate, the market potential of a business office area is
about ￥10.26 million, which indicates a huge market potential.

1 Number of Target Customer= (Number of University Graduates-Number of Master Enrolment) ×20

2 Assuming that the Daily Consumption Ratio is 3%. (3 people out of 100 choose the I-Food vending machine
every day) ；
3 The commodity price is set at ￥25;
4 The number of legal working days is about 250 days per year；
5 Assume that the total number of people is 3000 (100 people for each floor, a total of 30 floors), and the
proportion of people aged from 20 to 35 in the working population is about 60 % (Data source: The latest
population data of Ningbo City, spindle-type population structure). The number of target customer (20-35 years
old)=3000 60%=1800；
6 There are two main business office areas in Ningbo；
 9

Competitor Analysis

As shown below, I-Food has one direct rival and three indirect rivals. The two most
competitive rivals are canteen and take-away food. Overall, I-food has high level of
quality, efficiency, stability, but relatively high price and limited range of selection.

Direct Rival Indirect Rival

Criteria I-food Vending Take-out Convenience
Canteen
machine7 food store
Price8 0 1 1 0 1
Quality9 1 -1 1 1 -1
Taste 1 -1 0 1 -1

Efficiency10 1 1 0 0 0
Stability11 1 1 1 -1 0
Diseases12 1 1 -1 0 1
Selection 0 -1 0 1 0
Total 5 0 2 2 0

7 Refers to the traditional vending machine which sales packaged snakes

8 The lower the price, the higher score: the price of I-food meal is about ¥25. According to the survey, the
average price of meal(snacks) sold in vending machine, worksite canteen and convenience store are respectively
about ¥10, ¥15 and ¥15.
9 Refers to the raw material quality and nutritional composition of food. The better quality, the higher score:
We only use fresh ingredients and invite professional nutritionists to participate in the food design of I-food
meal. Most of the products sold in vending machines are fried food with long shelf life or bread with single
nutrition. According to the survey, worksite canteens, take-out foods and convenience store fast food are mostly
heavy oil and salt and lack of nutrition. Moreover, because convenience store fast food always adds more
preservatives, the quality is lower.
10 The higher efficiency, the higher score: users can order meals in advance through the app, and then show
the QR code in the storage cabinet to pick the meal up. Vending machines have the same principle, but they
can't book products in advance, so the efficiency is relatively low. The other three indirect competitors have
lower score because of the long queen and it takes longer to complete the meal demand of a single person.
11 The higher stability, the higher score: I-food and Vending machine are open 24 hours a day with timely
replenishment. Most of the canteens are only open at meal time. The take-out food delivery is not so stable in
rainy and snowy weather or at mid-night. Although convenience stores are also open 24 hours a day, most of
their fast food replenishment is once a day. Even if it is sold out at noon on that day, there will be replenishment
only in the morning of the next day.
12 The lower risk of foodborne diseases transmission, the higher score. According to the Li (2020), among these
outbreaks of foodborne diseases, 22.5% related with food prepared in a restaurant, 18.4% prepared in a
canteen.
 10

PRODUCT PLAN

General Introduction

I-Food is an instant fresh food vending machine that serves noodles, rice, dumplings,
wontons, and snacks. Customers can pick up their lunch by ordering and making
reservations on the applet or by placing an order directly from the vending machine's
screen interface. Then, the food will be processed by the machine through a series
of automatic processes of water filling, heating, heat preservation and disinfection.
After that, the user can take the food from the locker or the outlet, and finally take
the lunch to their favourite place through the portable packaging designed by us.

The whole circular shape forms the word “good”, and our product name I-Food is
embedded in the circle. Each letter is designed in a special shape. “I” is the
combination of forks and spoon, “F” is the cabinet door, “O-O” represent our main
products, and the last letter “D” looks like a clock. The main concept is to show our
idea of fast and delicious.

Feature

Menu

According to the survey data, people prefer fresh food such as Bento to instant food
such as sushi. Therefore, the main food category we provide is fresh food. Among
the fresh food, the most popular are noodles, rice and dumplings. Besides, special
snacks such as “Mutton bread in the soup” are also popular with the public. Therefore,
 11

our menu mainly offers different kinds of noodles, rice, dumplings, wontons and
snacks.
 12

Machine

We provide an instant fresh food vending machine, which is roughly 2 meters long,
1.5 meters wide, and 2 meters high.

This machine has three important features：

• The upper left part of the machine stores frozen food;

• The bottom of the machine is equipped with a punching machine, a water injection
machine, and a heating machine.

• After the food is prepared, a pair of tracks located on the right side of the machine
will transport the food to a locker for customers to pick up their lunch.

Fig Design of Vending Machine

 13

Fig Operation Flow Chart

Meal Box

For the convenience of customers to take, we provide lunch boxes. The lunch box is
20cm long, 14cm wide and 7cm high. Its design has three main features. First, hot
water can be pumped into the box through the top hole. Secondly, the armrest on
both sides of the box can be convenient for customers to pull. Thirdly, it has two
layers of packaging. The inner layer is plastic, and the outer layer is paper packaging.
Tableware can be placed between the plastic packaging and paper packaging.

(operation process)

(structure)

Fig Design of Meal Box

Applet

In order to facilitate customers to order food and collect customer information, we

designed an applet. It mainly contains three sections- “Home Page”, “Order” and “I”.
On the “Home Page”, customers can find nearby vending machines and menus. If
they don't have a clue, they can check out the dishes recommended by big data
 14

analysis. In the “Order” section, customers can make reservation and scan the code
to get the food. In addition to the above two parts, the "I" part contains the user
information, after-sales service, membership service and coupons.

Fig Applet Interface

 15

User Journey Map

The user journey map below can visually show the user's pain points and product
opportunity points.

Timeline Step 1 Step 2 Step 3

Customers don't
Customers need to Customers want to
want to spend too
Pain Points choose what they pick up their lunch
much time waiting
want to eat. in a convenient way.
for lunch.
Customers can order
their food on the
The vending
applet or vending
machine is placed
machine screen---
inside the building.
Our menu offers order quickly.
Customers can
Touch white-collar Food preparation is
easily take their
Points favourites such as automated---prepare
lunch and cutlery
rice and noodles. food quickly.
away with our
Customers can set
designed
the time to pick up
packaging.
their food---pick up
the food quickly.
The menu on the
applet or the screen The applet and The portable
Channel
on the vending vending machine. packaging.
machine.
Positive Customers Positive - Customers Positive - Customers
Experience can quickly choose can get lunch without can easily take their
the food they like a long wait food away.

Uniqueness

The uniqueness of our product is Ultimate Convenience. It can provide alternative

meals to deal with any urgent situation that the employees miss the normal mealtime
in company’s canteen and irregular diet habit in the most effective way. Besides,
 16

customers can make a reservation for food online, then they are able to pick it up at
their convenience.

The Benefits Delivered

First, we deal with the problems of those young employees and entrepreneurs that
they are busy with work so that they have irregular diet habit. It is inconvenient for
them to look for food at non-mealtime, but we can provide delicious food efficiently
and save their time. Moreover, some employees concern about the taste and nutrition
of the food they eat every day. We have various flavours and types of meal to choose,
at the same time we can ensure the materials are fresh and healthy. Thus, we can
provide efficient, tasty and healthy alternatives for busy employees.

OPERATION PLAN

The non-core activities will be outsourced, considering that it should be more focused
on the core business and external resources could be used to reduce initial in the
early stage of entrepreneurship.
The operation plan will be elaborated from three aspects: location, quality control,
and supply chain management.13

Work
Sructure

B2C Product
Operation Development

Vending
Quality Supply Chain Food
Location Machine
Control Management Production
Manufacturing

13 The core activity

 17

Location

City: Ningbo

The office is located in Ningbo, where has large number of target customers,
relatively moderate competition intensity and lower cost. The following is the analysis
process.

2nd & 3rd

Criteria Weight Ningbo Shanghai
Tier Cities

Intensity of
25% 0 -1 1
Competition14
Purchasing Power 20% 0 1 -1
Consumer
25% 1 1 -1
Demand15
Rental 20% 0 -1 1
Moral Level of
10% 1 1 0
Neighbourhood16
Total 100% 0.35 0.1 0

Quality Control

The criterion of HACCP （Hazard Analysis Critical Control Point）, ISO9000, besides,

EIA approval, Production license, Circulation license, Business license, Sanitation

license and Health certificate will be declared.

14 The lower intensity of competition, the higher score: According to the resource, most of the competitors of
I-food mentioned above in super first-tier cities (like Shanghai), has overcome most disadvantages such as low
efficiency, low stability and limited selection. Thus, the intensity of competition in Shanghai is much higher than
that in Ningbo.
15 Refer to the demand of fast and high-quality meal.
16 The higher moral level of neighbourhood, the higher score: Because our machine is an unattended self-
service machine, to ensure the tidy and normal operation of the machine, it has higher moral requirements for
users and neighbourhood.
 18

Supply Chain Management

Our supply chain is mainly divided into four parts: machine and raw material
purchasing, transportation of machines and raw materials from the factory to the
freezer (Ningbo), distributing the products to each vending machine, and daily
machine maintaining.

•Food
From refrigerat From
Purchas •Machine Transpor Distribu
factory to Storage ing. warehouse
-ing •Product -tation -tion
Ningbo. •Machine to Ifood.
installing.

Note:
• Transportation: Products are transported from Qingdao (supplier's factory) to Ningbo
(warehouse) by logistics company.
• Storage: In Ningbo, we rented a freezer and stored the food in it.
• Distribution: The products will be distributed to I-Food machine in the office building by
the delivery staff.
 19

MARKETING PLAN

Market Positioning

Our customers are mainly white-collar workers aged 20-40 in Ningbo business area.
First, the reason for choosing Ningbo is that the distribution system and
replenishment system of Ningbo are not so perfect compared with first-tier cities, so
the competitive pressure is less. In addition, the consumption level in Ningbo is lower
than that in first-tier cities such as Shanghai, so customers are more willing to buy
I-Food's lunch. Second, we choose white-collar workers in start-ups. Because white-
collar workers in start-up companies have a low-income level and a high sensitivity
to price, their consumption level is moderate. Besides, white collars in start-up
companies are under great pressure and have a higher frequency of irregular lunch,
so they need to solve lunch faster. In addition, white-collar workers have higher
requirements for delicious and healthy food. Thirdly, in terms of age, people aged 20
to 35 are more receptive to new things and more willing to try new lunch solutions,
so younger people are more likely to buy I-Food lunch than older people. SWOT
analysis can then be used to further evaluate our market.
 20

4P Strategy

Product:

Our food is designed by professional dietitians, using materials of guaranteed quality.

Price:

Cost-based Pricing Strategy:

Because there are many costs of non-current assets in year 1, which will deviate the
result. We use the data in year 2 instead that in year 1 to calculate mark-up price,
and the result is ￥24.

Year 1 ￥
Direct cost (per unit) ¥10.6
Indirect cost (fixed cost) ¥2,101,396
Expected sales ¥135,183
Cost per unit
Direct cost ¥10.6
Indirect cost ¥15.54
Full cost ¥26.14
Mark-up (50%) ¥13.07
Price (Cost per unit + Mark-up) ¥39.21
Year 2
Direct cost (per unit) ¥10.6
Indirect cost (fixed cost) ¥869,348
Expected sales ¥171,030
Cost per unit
Direct cost ¥10.6
Indirect cost ¥5.08
Full cost ¥15.68
Mark-up (50%) ¥7.84
Price (Cost per unit + Mark-up) ¥23.52
 21

Valued-based Pricing Strategy:

The results of our questionnaire were as follows, with a price of ￥26 calculated by

the weighted average method.

In conclusion, I-Food aims at providing customers high value products with high
quality and medium price. By using cost-based and value-based pricing strategy, the
average price of I-food product will be set at ¥25 with the range of ±¥3. The price
diversify depends on the type of ingredients, which provides multiple option for price
sensitive customers.

Promotion:

Offline:
1. Within a week of the machine landing, staffs will do propagandize in the
nearby Business District, handing out peripheral products like dolls, portable
tableware or discount coupon to attract attention.

2. Our products will be 24-hour advertised on the machine LED screen,

including the style of the meal, the brand story, the discount information, etc.
The QR code of our official account will be printed on peripheral products
and LED screen, which provides online coupons to attract followers.
 22

Online:
1. Operate independent accounts on different social platforms, such as
WeChat, Weibo, etc. Regularly update our brand stories, the stories behind the
production, the stories on the production line and the information of our new
product or activities.

2. On some special festivals, or the mid-week Wednesday, we will have

special discount on our WeChat account. Customers can follow our account for
real-time information.

3. Cooperate with some KOLs. For example, send our products for them to
do products review, placing emphasis on delicious and healthy. Besides, we will
invite some of them to our company to try our machine and show the followers
their experience. Moreover, we will send them samples to taste once we launch
a new type.

4. Cooperate with other companies in the buildings. Provide discount

coupons for staff benefits.

Place:

The hall of each office building in the SME Incubation Park

Reasons:
• Why SME Incubation Park: High target customer density

• Why the hall: Proximity to customers

 23

FINANCIAL PLAN

Revenue

Expenses and revenues are listed in the tables below.

Revenue of Sales of I-Food in 2 years

Estimated Advertisement
Price Per Unit Revenue
Time Sales Revenue Cost (RMB)20
(RMB) 17
(RMB)
Volume18 (RMB)19

The first quarter of 2022 ¥25.00 30000 ¥3,000.00 ¥753,000.00 ¥858,412.05

The second quarter of 2022 ¥25.00 32400 ¥3,300.00 ¥813,300.00 ¥858,412.05

The third quarter of 2022 ¥25.00 34992 ¥3,465.00 ¥878,265.00 ¥858,412.05

The fourth quarter of 2022 ¥25.00 37791 ¥3,638.25 ¥948,422.25 ¥858,412.05

The first quarter of 202321 ¥25.00 39681 ¥3,820.16 ¥995,843.36 ¥658,037.93

The second quarter of 2023 ¥25.00 41665 ¥4,011.17 ¥1,045,635.53 ¥658,037.93

The third quarter of 2023 ¥25.00 43748 ¥4,211.73 ¥1,097,917.31 ¥658,037.93

The fourth quarter of 2023 ¥25.00 45936 ¥4,422.32 ¥1,152,813.17 ¥658,037.93

Our main revenue comes from selling food and advertising from vending machines.
Since the purchase of machinery was not included in our costs in the second year,
our costs dropped substantially. Combined with sales, we estimate that we will break
even in the first quarter of the second year.

17 Price is derived from the Price strategy in the marketing section.

18 The sales volume is estimated to be 30,000 in the first quarter of the first year, followed by a quarterly
growth rate of 8% in the first year and 5% in the second year.
19 The advertising revenue is projected to be ￥3000 in the first quarter of the first year, followed by 10%
growth in each quarter of the first year and 5% growth in each quarter of the second year.
20 Cost is calculated by amortizing the total cost of each year into each quarter.
21 This is our break-even quarter.
 24

Cost Structure

Year 1 ￥ Year 2 ￥
Direct cost (per unit) 10.6 10.6
Materials (food, package & tableware) 10.3 10.3
Water cost 0.3 0.3

Indirect cost (fixed cost) 2,101,395.70 869,348

Vending machine (freight included) x38 22
1,140,000 /
Rental x38x12 456,000 456,000
Embedded cooking equipment x38 34,048 /
R&D cost of small program 8,000 /
Electricity cost 23
x38 16,644 16,644
Promotion cost 10,000 10,000
Labor 24
(replenishment + equipment 144,000 144,000
Transportation
maintenance)
25
156,000 156,000
Warehouse26 36,500 36,500
Operation and management fee27 36,000 36,000
Other expense 28
14,203.70 14,203.70
Professional menu design 50,000 /

Expected sales 135,183 171,030

Cost per unit 26.14 15.68

Direct cost 10.6 10.60
Indirect cost 15.54 5.08

Mark-up (50%)29 13.07 7.84

Price (Cost per unit +Mark-up) 39.21 23.52

22 Supplier is Guangzhou BoaDa Intelligent Technology Co. Ltd. The price is 30,000￥ per machine (R & D expenses
and equipment maintenance cost included);
23 One kilowatt-hour per day is needed for each machine (￥1.2/ kilowatt-hour). Thus the total electricity cost for
each machine is 365x￥1.2x1=￥438;
24 Machine manufacturer warranty, thus the cost of equipment maintenance is￥0. Thus the total labour cost is
6000x2x12=￥144,000;
25 Freight (from factory to warehouse) ￥24,000 per year; The cost of van purchasing (for city transportation) :
￥100,000; Oil cost: ￥12000 per year; Maintenance budget ￥20,000 per year;
26 Rental cold storage: ￥2 /square meter dayx50 square meters x365 days;
27 Office rent & utilities;
28 Food wreck:137,942x1%=1379 ,1379x ￥10.3=￥14,203.7;
29 The general mark-up ratio of catering industry;
 25

REFERENCES

• Accenture.com. 2021. Shaping the Restaurant of the Future | Accenture.

[online] Available at: <https://www.accenture.com/us-
en/insights/retail/how-can-restaurants-win-hunger-games> [Accessed 4 May
2021].

• Cca.org.cn. 2021. 中国消费者协会 [China Consumers Association]. [online]

Available at: <http://www.cca.org.cn/jmxf/detail/27425.html> [Accessed 5
April 2021].

• Foresight Industrial Research Institute, (2020). [Online] Available at:

<https://www.qianzhan.com/analyst/detail/220/200709-98512412.html>
[Accessed 16 April 2021]

• Iimedia.cn. 2021. 艾媒报告|2020年“新冠疫期”中国餐饮业运行状况与变革创新研究报

告 [Research Report on Operation Status and Innovation of China's Catering

Industry during the "Coronavirus" Period in 2020]. [online] Available at:
<https://www.iimedia.cn/c400/71463.html> [Accessed 24 April 2021].

• Li, Weiwei et al., 2020. Surveillance of foodborne disease outbreaks in China,

2003–2017. Food control, 118, p.107359.
Appendix 1: Poster
 Appendix 2: Details of Quality Control

Requirements

People Employee health check and grooming

Management Special-assigned person to distribute goods at 9a.m and 4p.m

Check and confirm the cleanliness of equipment and tools35.

Equipment
Check the operating condition of equipment36.
Management
Conduct disinfection and quality inspection of the whole machine.

Environment Check and confirm the cleanliness of equipment and tools.

Management Prevention and treatment of pests and rodents37.

Confirm the quality of ingredients and check expiration date38.

Avoid cross contamination of food39.

Material
Do a good job of foreign body protection of food and ingredients
Management
Special food processing40.

Food additive use41.

Appendix 3: Questionnaire Analyse

1. Your gender

35 Whether the equipment and tools have mildew and rust;

36 Including equipment performance and temperature control, product temperature control;
37 Including equipment performance and temperature control, product temperature control;
38 Ensure the qualification of purchasing channels and correct storage of food materials;
39 There are many channels for cross-contamination of food. It can be caused by food processors， by contact between the
processing environment, tools and food;
40 Want to set up special person special post, want to personally supervise confirm;
41 Special person and special counter, strictly control the use;
 2. Your age

3. Your salary level (annual)

4. What is the budget for working meals?

5. The probability of missing a meal due to overtime work

6. How long is your lunch break (whether it is regular)

7. What type of food is usually preferred for lunch?

8. What food do you usually choose from the following options?

9. Please select the current solution for lunch

 10. For what reason do you choose the above solution?

11. What are the drawbacks of the current lunch solution do you think?
12. If there is a vending machine that serves instant fresh lunch, the price you
would accept is?